Raw Food, Vegan Breakfast Scramble.

I'm on a little health kick at the moment. I don't know how it happened. I went from a macrobiotic/ raw food vegan to one that craves cupcakes, sandwiches and beer. You can't say that I'm not in tune with the cravings of my body. That's for sure.

After a Wednesday night spent drinking a vast amount of vodka & soda and somehow dancing on stage from the beginning until the very end of the Flaming Lips concert dressed as Dorothy from the Wizard of Oz, my body informed me very politely that it didn't enjoy this hedonism anymore. It was craving fresh, nutrient dense food. Food that adores my digestive system as opposed to destroying it. Thus, here I sit on yet another health kick. I'm feeling good.

Health kicks are a funny thing. They imply a duty to our health that make it seem as if, at other times, we have been wayward, little rebels with nil to no will power. This isn't the case. I just enjoy living. Sometimes I enjoy a sugar high. Other times that feeling makes me feel like I’m spinning around fast, looking at the sky. Puke city. It's all about balance.

This brings me to this breakfast scramble. I am staying away from processed foods and at this current time, trying not to eat too much high GI food. Normally, I would have either a fruit salad or a soup for breakfast. I've never been a cereal person. I wanted something savoury, but not fried. I wanted something that was fresh, but not salad. Ah ha! Thank you, raw food revolution.

Makes: 4 serves:
Time: 10 minutes.
Keeps: Approx. 4 days in the fridge.
Ingredients:

• Half a cup of cashews. (Use 1.5 cups of seeds if you have a nut allergy.)
• Half a cup of sunflower seeds.
• Half a cup of walnuts.
• One clove of garlic, chopped.
• Half an avocado.
• One sprig of spring onion, chopped.
• One third of a cup of capsicum, chopped.
• Two tablespoons of parsley.
• Half a teaspoon of turmeric.
• Quarter of a cup of water.
• One third of a teaspoon of rock salt.
• A few shakes of pepper.

Method:

Throw all of the ingredients into a high powered blender and blend for a few minutes until the mixture comes together. Stop occasionally to scrape the sides down.
You may need to add more water, although you don't want the mixture too smooth. It should be kind of chunky.
If you don't have a high powered blender, one trick I use is to grind the nuts and seeds in a coffee grinder beforehand to make a fine powder. This really helps get that creamy consistency and a coffee grinder only costs $40, as opposed to two weeks wages.

Serve on a bed of lettuce and alfalfa, or with crackers.

It always surprises me how tasty and flavoursome raw food can be.